Chicken Breasts Florentine
| 2 10-ounce pkgs. frozen chopped spinach |
3 whole large skinned, & boneless chicken breasts |
| 1 rib celery, cut up | 1/2 medium onion, cut up |
| 1/2 tsp. salt | 1/4 cup butter/margarine |
| 1/4 cup all-purpose flour | Dash white pepper |
| 1 cup light cream | 1/2 cup grated Parmesan Cheese |
| Dash ground nutmeg |
Cook spinach according to package directions; drain well. Place chicken in saucepan with celery, onion, salt, & 1 cup water. Bring to boil; reduce heat and simmer till meat is tender, about 20 minutes. Remove chicken from broth. Strain broth; reserve 1 cup. Discard vegetables.
In saucepan melt butter; blend in flour and pepper. Stir in reserved broth and cream. Cook and stir till thickened and bubbly. Remove from heat; stir 1/2 cup of the sauce into drained spinach along with "half" the cheese and the nutmeg; spread in a 10 x 6 x 2-inch baking dish. Arrange chicken atop. Pour remaining sauce over all. Sprinkle with remaining cheese and more nutmeg, if desired. Bake, uncovered, at 375 degrees till lightly browned, 25 to 30 minutes. Serves 6 people.
